Japanese Curry
Curry (カレー, karē?) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス, karē raisu?), karē udon (thick noodles) and karē-pan. Curry rice is most commonly referred to simply as 'curry' (カレー, karē?).
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
Read more about Japanese Curry: Overview, Sauce Mixes, Sides, Other Varieties, Local Curries, Events, Serving
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“In fact, the whole of Japan is a pure invention. There is no such country, there are no such people.... The Japanese people are ... simply a mode of style, an exquisite fancy of art.”
—Oscar Wilde (1854–1900)